Dumplings with mushroom ragout

Name: Dumplings with mushroom ragout
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 200 g Mushrooms; 1 Onion; 1 (approx. 120 g) Cracow sausage; 1 collar Parsley; 1 package (125 g) 5-minute dumplings; 7-10 Tbsp Salt; 1 bag gourmet hunter sauce; 1 TABLESPOON Oil; 1 TABLESPOON Fresh cream; 7-10 Tbsp Pepper; 1 TEASPOON Butter or margarine

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

200 g Mushrooms
1 Onion
1 (approx. 120 g) Cracow sausage
1 collar Parsley
1 package (125 g) 5-minute dumplings
7-10 Tbsp Salt
1 bag gourmet hunter sauce
1 TABLESPOON Oil
1 TABLESPOON Fresh cream
7-10 Tbsp Pepper
1 TEASPOON Butter or margarine

Directions

1
Clean, wash and halve the mushrooms. Peel onion and cut into rings. Cut the sausage into slices. Wash parsley, dab dry and chop finely, except for something to garnish.
2
Cook the dumplings in lightly boiling salted water at low heat for about 5 minutes. Mix sauce powder and 1/4 litre water well. Heat oil in a pot and fry mushrooms. Add sausage and fry.
3
Deglaze with sauce and bring to the boil. Stir in crème fraîche, simmer for 1 minute, add 3/4 of the parsley and season with salt and pepper. Drain the fat in a pan and fry the onion rings in it.
4
Quench dumplings cold and remove from the cooking bags. Arrange two dumplings on each ragout and serve sprinkled with onion rings and parsley. Garnish with the remaining parsley.